If you've been fishing for the perfect fillet knife, the line ends at the Shun Classic Gukujo Knife. The Gukujo is a Japanese style blade that is ideal for meats and fish. The narrow blade with pointed tip easily removes meat from bones and tendons. The slightly flexible, upward sweeping, and supremely sharp Shun blade easily removes skin and bones from fish. The 6 inch blade size is perfect for both of these tasks. Meat and fish meet their match in the Shun Classic Gukujo Boning and Fillet Knife.

Only cutlery of unparalleled appearance and uncompromising performance receives the mark of Shun. Shun Classic Series contain knives of traditional Japanese shape and craftsmanship in modern, innovative designs. Obtained by pounding 16 layers of high carbon stainless steel, the natural pattern of Damascus steel on the blade enhances the knivesí beauty and utility, making cleaner, faster cuts that do not compromise the flavor of the food. Composed of VG-10 stainless steel core clad between SUS410 stainless steel, Shun Classic Series knives remain strong and sharp, requiring infrequent sharpening. Bolstered in stainless steel to each blade is a solid, ebony black Pakkawood handle in an ergonomic D-shape. The Pakkawood handles are comfortable to hold and beautiful to behold. The Shun Classic Series of cutlery is Shun's quintessential line that embodies the power of Shun in subtle simplicity. Each Classic blade, from the smallest to the largest, has the Shun logo emblazoned onto the blade's side.

My husband is left-handed and is looking for a
boning knife. Should I get this one or the 6" left-handed utility?

A right handed can be used by a left handed person, but the D-shaped handle is just more comfortable for a right handed person. I'd recommend a boning knife in Shun Classic, or perhaps another Shun line that has universal handles, or another quality line like Wusthof where there isn't a right-handed vs. left handed issue.